Champagne Sundaes (with toasted pound cake croutons)

This dessert should come with a disclaimer. Not only is it the most delicious dessert I’ve tasted in a very long time, if you happen to whip it up before 5:00pm, you will find yourself eating both servings and a little tipsy before the sun goes down.

This Valentine’s Day dessert is for those of you who want dessert to come together quickly with minimal effort. You can buy all of the ingredients pre-made and assemble the dessert before serving. I used store-bought pound cake and store-bought blood orange sorbet. I cubed the pound cake, sprinkled it with sugar and toasted it in a skillet. I scooped 2 scoops of sorbet, topped with a generous pour of champagne, and then added the pound cake croutons on top. You could add whipped cream, too!

So, spend all your effort this Valentine’s Day on dinner, and take a little help from the store for dessert. If you’d like to use my homemade lemon pound cake or my cream cheese pound cake recipe for croutons, you certainly could.

Do you want a champagne or sparkling wine suggestion? I don’t know if I’ve told you this before, but in graduate school, I lived with a third-generation wine maker who specialized in sparkling wine. She taught me quite a lot about bubbles, and I consider myself very blessed to have tasted the amount of sparkling wines and champagnes that I have in my life. The main thing you want to look for is that a bottle says ‘Methode Champenoise.’ This ensures that it was made in the true method that Champagne is made (the second fermentation is in the bottle, not in large tanks before bottling). In my personal experience, you can hardly go wrong with any bottle that says ‘Methode Champenoise.’ That’s the beauty of the Pinot grape, in my opinion.

1 pint fruit sorbet (I used blood orange, but raspberry would be great too)

1 cup champagne or sparkling wine

2 slices store-bought pound cake

1 teaspoon sugar

optional: whipped cream

Instructions

First, begin by cubing the pound cake. Add it to a saute pan, sprinkle the sugar on top, and cook over low heat while stirring occasionally. It is done when the edges are golden brown and the sugar smells caramelized. Remove from heat to cool completely.

In each serving dish, scoop two slices of sorbet, and top with 1/2 cup of champagne. Add the pound cake cubes to each and serve.

I'm astonished! You totally outdid yourself on this one! This dessert is so clever, so romantic, so creative and just perfect for Valentine's Day! I'd probably have to double the batch because I can see myself eating both servings right around 5:00, so better to be safe than sorry! :) Hope you had a great weekend, lady!!

What a fun idea! I can't think of any time I've had champagne IN my dessert, but you'd better believe I will be trying it now and maybe following your lead by getting a bit tipsy while eating it. Because that's the fun part. And because it certainly happens, especially when you're consuming a boozey dessert.

What a beautiful and easy to prepare dessert! So perfect for the V-day. I love adding champagne on my sorbet too. :P Nice way to add some booze to a dessert. The pound cake croutons sound awesome. Love that crunch on top. :)

[...] romantic dinner than with some more champagne and ice cream? Or maybe both combined into one! This Champagne Sundae, topped with pound cake croutons, tastes and even looks like the Valentine’s Day happily ever [...]

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